Taste Shahi

Punjabi Rajma
Table of Contents
1).Ingredients
2).Steps
Ingredients
Prep & Cook Time Type Flavour
8 hours + 35 minutes Punjabi Warm, Savory, Spicy
Course Dietary Pattern Serving
Main, Lunch, Dinner Lacto-veg, Vegetarian, Includes dairy, No eggs, No meat
4
  • Soaking & Pressure Cooking
    1. 1 cup Rajma (Kidney Beans), soaked overnight (8 hours)
    2. 1 teaspoon Salt
    3. 3 cup Water
  • Curry Preparation
    1. 1 tablespoon Ghee or Vegetable Oil
    2. 1 teaspoon Cumin seeds
    3. 1 pinch Asafoetida (Heeng)
    4. 1 Black Cardamom
    5. 1 inch Cinnamon stick
    6. 4 Cloves
    7. 1 Bay Leaf
    8. 1 tablespoon Ginger Garlic Paste
    9. 2 Onion, chopped (total 120 g)
    10. 1/4 teaspoon Turmeric powder
    11. 1 teaspoon Kashmiri red chilli powder
    12. 1 teaspoon Coriander powder
    13. 1/2 teaspoon Cumin powder
    14. 4 Tomatoes, chopped or paste (total 350 g)
    15. 1 Green chilli, slit
    16. 1 teaspoon Salt (or to taste)
    17. 1/2 teaspoon Garam Masala
    18. 1.5 tablespoon Dried fenugreek leaves (Kasuri Methi), crushed
  • Garnish
    1. Ginger slices (julienne)
    2. 1 tablespoon Coriander leaves
    3. 2 tablespoon Fresh cream
Steps

Boil Rajma

  1. Wash and rinse rajma 2–3 times.
  2. Soak in enough water for 7–8 hours or overnight.
  3. Once soaked, discard soaking water and rinse again.
  4. Pressure cook with water and salt for 5–6 whistles or 12–15 minutes in Instant Pot.
  5. Rajma should be soft but hold shape. Keep aside.

Prepare Curry

  1. Heat ghee/oil in a pan on medium flame.
  2. Add cumin seeds, asafoetida (heeng), whole spices (ingredients b to g) and sauté briefly.
  3. Add ginger garlic paste and cook for 1 minute.
  4. Add chopped onions and sauté till golden brown.
  5. Add powdered spices (ingredients j to m) and sauté till aromatic.
  6. Add tomatoes and cook till oil separates.
  7. Add boiled rajma, green chilli and water as needed.
  8. Cover and cook for 15 minutes for rajma to absorb flavour.
  9. Add garam masala and dried fenugreek leaves(kasuri methi), mix well.
  10. Garnish with ginger, coriander and cream before serving.
  11. It will get thick when cooled down. Adjust consistency with water and salt/ chilli if required.
Rajma Masala is a classic vegetarian Punjabi curry made with red kidney beans simmered in a rich, spiced tomato gravy. It tastes best when served hot with steamed rice or jeera rice.